It’s every grill master’s passion – how to cook the perfect steak. Here are four tips from celebrity chef Scotty Campbell, courtesy of Coyote Outdoor Living:

Cut: Always buy prime beef, and remember fat means flavor. Choice grade is often the equal of prime. And aging will always improve flavor and tenderness. When it comes to great steaks, the right cut is key.

Rubs: A dry spice or spice-and-herb mixture to coat the meat before grilling will add flavor and crunch. My favorites are Montreal steak seasoning, molten salt, fresh cracked black pepper and Penzeys’ Sunny Paris.

Timing: Always bring a steak to room temperature before grilling. Most one-inch-thick steaks will brown in 3 to 4 minutes a side and be cooked to medium rare after 7 or 8 minutes. Always “rest” your steak for at least 10 minutes to allow the juices to reabsorb before slicing.

Gas vs. Charcoal: Charcoal delivers a better crust, with lump charcoal preferable to briquettes, but charcoal is more of a hassle and presents a limited window of cooking time. Gas is more convenient and produces similar cooking results.

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